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Photo by: Joseph De Leo
Abe experimented until he came up with the lightest, fluffiest, most Jewish-motherly matzo balls imaginable.
1. Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.
2. While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, ¼ teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
3. Wet hands and, folding the mixture in your palms, shape perfect balls about 1 ¼ inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.
Nutrients per serving (% daily value)
Nutritional information is based on 7 servings of 2 matzo balls per serving.
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